Print Recipe

Hot Tuna Salad

RG

Ingredients

  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (6 ounce) can tuna, drained
  • 1 cup diced celery
  • 1/4 cup finely chopped onion
  • 1/2 cup salad dressing or mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 hard-cooked eggs, sliced
  • 1 cup crushed potato chips
  • Additional egg slices and chopped fresh parsley for garnish


Instructions

  1. Heat oven to 400 degrees F.
  2. Mix soup, tuna, celery, onion, salad dressing, salt and pepper; fold in egg slices.
  3. Pile lightly into individual baking shells or a 1 1/2-quart casserole. Sprinkle with potato chips.
  4. Bake for 25 minutes or until hot.
  5. Garnish with egg slices and parsley.

Makes 6 servings.


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